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Memorial Day: Barbecued Baked Beans

Source of Recipe


From "Food & Wine 1997 Annual Recipes"



List of Ingredients



• 3-1/2 cups dried beans, such as cranberry, Great Northern, or pinto (about 1-1/2 pounds), rinsed and picked over
  
• 9 ounces thickly sliced bacon, cut into 1/2-inch dice
  
• 3 large green bell peppers, cut into 1/3-inch dice
  
• 2 medium yellow onions, cut into 1/3-inch dice
  
• 4 medium celery ribs, cut into 1/3-inch dice
  
• 1 jalapeño pepper, finely chopped (with seeds)
  
• 1 Tbsp finely chopped garlic
  
• 4 cups canned low-sodium chicken broth
  
• 4 cups best-quality barbecue sauce
  
• One 12-ounce can tomato paste
  
• 1/4 cup molasses
  
• Salt
  






Instructions



1. Soak the beans overnight in a large bowl of cold water. Drain and rinse.
   
   
2. Put the beans in a large pot, add cold water to cover generously and bring to a boil. Reduce the heat to moderate and simmer until tender, about 1 hour.
   
   
3. Meanwhile, in a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until crisp. Remove and set aside.
   
   
4. Add the green bell peppers, onions, celery and jalapeño to the casserole and sauté over moderately high heat for 3 minutes. Add the garlic and sauté for 2 minutes longer. Stir in the reserved bacon and the stock, barbecue sauce, tomato paste, and molasses. Bring to a simmer, stirring occasionally.
   
   
5. Preheat the oven to 400°F. Drain the beans and add to the casserole. Bake for 1 hour, stirring gently every 15 minutes. Season with salt and serve.
   
   Makes 20 servings.